Caramelized Green Olives Recipes

MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON

Steps:

• Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

CARAMELIZED GREEN OLIVES

Steps:

• Preheat the oven to 350 degrees F.
• Put the date jam, water, and butter or margarine in a small saucepan. Simmer just long enough to dissolve. Add the ginger.
• Spread the olives in a cake pan large enough to fit them in 1 layer. Sprinkle the olives with a few tablespoons of their own juice. Cover with the jam mixture mixture.
• Bake for about 40 minutes, stirring occasionally, until the sugar in the jam has caramelized. Serve warm or at room temperature as an accompaniment to a meat meal.

CARAMELIZED GREEN OLIVES

Steps:

• Preheat the oven to 350 degrees F.
• Put the date jam, water, and butter or margarine in a small saucepan. Simmer just long enough to dissolve. Add the ginger.
• Spread the olives in a cake pan large enough to fit them in 1 layer. Sprinkle the olives with a few tablespoons of their own juice. Cover with the jam mixture mixture.
• Bake for about 40 minutes, stirring occasionally, until the sugar in the jam has caramelized. Serve warm or at room temperature as an accompaniment to a meat meal

MARINATED OLIVES

Steps:

• In a small bowl, combine vinegar, oil, garlic, thyme, salt and pepper. Pour marinade over olives. Marinate in refrigerator until ready to eat.

MARINATED GREEN OLIVES - CHAKISTES KIBRISLI STYLE

Steps:

• Place green olives, olive oil, garlic, lemon juice, crushed coriander seeds and chilli (if you are using it) in a bowl. Mix well.
• Serve with slices of bread (to soak the juices), tomatoes, feta cheese or fried Haloumi cheese, Hummus dip and pickled vegetables.
• Olives to be eaten within three days or flavour will change dramatically.

ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP PARMESAN

Steps:

• Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.
• In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
• After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.
• Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.